NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz lean ground turkey

2 slice center-cut bacon

0.5 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tbsp green onions

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and pierce the Russet potato several times with a fork to allow steam to escape.

• 2

  Rub the potato skin with olive oil and sea salt, then place it directly on the oven rack and bake for 45-50 minutes until the skin is crisp and the center is tender.

• 3

  While the potato bakes, cook the bacon slices in a skillet over medium heat until they reach your desired level of crispiness, then remove and chop into small bits.

• 4

  In the same skillet, drain most of the bacon fat and brown the lean ground turkey with garlic powder and black pepper until it is fully cooked and slightly caramelized.

• 5

  Once the potato is finished, slice it in half lengthwise and carefully scoop the flesh into a medium bowl, leaving a thin layer against the skin to maintain its shape.

• 6

  Mash the potato flesh with the non-fat Greek yogurt, the cooked ground turkey, and half of the sharp cheddar cheese until well combined.

• 7

  Spoon the mixture back into the potato skins, mounding it slightly, and top with the remaining cheddar cheese and chopped bacon.

• 8

  Place the stuffed potatoes back in the oven or under a broiler for 2-3 minutes until the cheese is melted and bubbly.

• 9

  Garnish with freshly sliced green onions and serve while hot.